1 pound dry penne pasta (or rigatoni, whatever works...)
1 teaspoon olive oil
2 cloves garlic, minced
1/8 lb. prosciutto, chopped
1/2 teaspoon red pepper flakes
2 (16 oz) cans of whole peeled tomatoes (or diced would work too)
1/2 cup vodka
1 cup heavy cream
1 cup parmesan cheese, divided
1/2 cup chopped fresh basil leaves
salt to taste
Boil pasta to al dente, drain, and set aside.
Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto, and red pepper flakes for 1 minute. Stir in tomatoes and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and basil. Toss with pasta until evenly coated.